Box of brownie mix plus a teaspoon of peppermint extract, topped with crushed Thin Mints

Brownie mix

3 tablespoons water

1/2 cup vegetable oil

2 eggs

Samoas

Preheat oven to 350 degrees

Make brownie mix with crumbled Samoas

Put in 9x13" pan

Bake as directed (approximately 22-25 minutes)

Cut out heart shape

Put icing on top or put Samoa in center

Optional:

Cut out smaller hearts

Put Samoas in between cracks

Description: The cupcakes I made (I named it Golden Heart) are very lemony! The cupcakes have lemon zest, lemon juice, and the Lemon-Up cookies. The frosting is also lemon-flavored, and there are lemon-ups used as toppers. The cupcakes are arranged in a heart shape, and there is also a pink sugar heart on the top cupcake.

Batter

1. Crush 4 lemon-ups

2. 1/4 cup lemon juice

3. 2 heaped teaspoons of lemon zest

4. 1 box vanilla cake mix

5. 2 eggs

6. 1 stick melted butter

7. 1 cup cold milk

Bake for 14 minutes.

Cool.

Frosting

1. vanilla buttercream frosting

2. lemon zest

3. yellow food coloring

Decoration

1. lemon-ups

2. sprinkles

3. sugar heart

Chocolate Cake

1 box Devil's Food cake mix

3 eggs

1/2 cup butter, melted

1 cup milk

1/2 cup sour cream

2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Grease two 8" or 9" pans.

Combine cake mix, eggs, butter, milk, sour cream and vanilla extract until smooth.

Pour into pans and spread out evenly.

Bake for 17-22 minutes or until a knife inserted comes out clean.

Let cool.

Thin Mint Frosting

12 Thin Mints, crushed

1 cup butter, softened

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 tablespoon milk

2-4 cup powdered sugar

Green food dye

Beat butter til smooth.

Add vanilla extract, peppermint extract, milk, and 2 cups powdered sugar.  Beat.

Continue to add powdered sugar until you reach your desired consistency (spreadable).

Use food dye to get a green color and then stir in your crushed Thin Mints.

Frost cooled cake and top with extra Thin Mints and chocolate sauce.

Ingredients:

1. One box of brownie mix (or use your own brownie recipe)

2. One sleeve of thin mints

3. Conversation hearts, sprinkles, etc. to decorate

Mix brownies as box/recipe specifies.  Empty sleeve of thin mints into a large ziploc bag. Crush thin mints using a rolling pin, hands, or cup.  Let there be some largish pieces.  Use heart shaped pan(s) (greased if needed) or create your own!  I used nonstick tin foil to create 2 medium size hearts that fit on a cookie sheet.  Pour batter into hearts and spread with a spatula to fill the full shape of the heart.  Bake for ~25 minutes.  Sprinkles can be added before baking, but may be absorbed by the cake. Add conversation hearts halfway through baking by gently pressing them into the top of the brownie.  Let brownie cool at least 10 minutes before removing from tin foil.

https://www.halfbakedharvest.com/smores-stuffed-chocolate-chip-skillet-cookie/

1/2 box crushed Thin Mints

1 box brownie mix

2 eggs (3 eggs for cake-like brownies)

1/4 cup water

1/2 cup vegetable oil

Preheat oven to 350 degrees.

Crush Thin Mints into medium size chunks.

Mix all ingredients in mixing bowl.  Do not use electric mixer.  Batter will be stiff.

Spread batter evenly in greased 13x9x2" baking pan.

Bake in center of oven for 30-35 minutes.

Allow to cool before cutting.

Serve with mint-flavored tea.

https://www.thespruceeats.com/do-si-do-cookies-4160680

3/4 cup milk

2 or 3 Thin Mints, crushed

1 tablespoon oil

1 egg

2 tablespoon cocoa powder

1 tablespoon sugar

1 cup pancake mix

A big bowl

A whisk

An 8x8" baking pan

A heart-shaped mold

First put the pancake mix inside the big bowl.

Then add in the egg, oil, milk, sugar, cocoa powder, and crushed Thin Mints.

Also stir it with whisk until large lumps disappear.

After that, pour the mixture into the baking pan.

Then wait for 15 minutes.

Take it out of the oven and use the heart-shaped mold to press out the pancake in shape.

Make sure you press well.

At last, flip your pancake over that looks more clear, and enjoy!

12 Trefoils

2 packages 8 oz cream cheese,  softened

1 cup sugar

1.5 teaspoon vanilla

2 eggs

1 can cherry pie filling

Preheat oven to 350 degrees.

Line cupcake pan with cupcake liner and add a trefoil cookie to each cup.

Mix all other ingredients together (except pie filling) and spoon mixture over trefoil cookie. Bake for 20 min. Let cool and spoon cherry topping over cupcakes. Sprinkles optional!